When it comes to entertaining during the holidays, the cheese board possibilities are endless. Here are a few tips and tricks to create your board to be as fancy or as simple as you’d like.
Start off by arranging three or more of your favorite cheeses on a 12-14” platter or cutting board. This size board is suitable for up to six guests to snack on (or just for two if you’re like me and make it a weekly dinner). I recommend incorporating a soft, semi-soft and hard cheese to cover all bases. Some of the guaranteed crowd-pleasers include Brie (soft), Manchego (semi-soft), and Cabot Sharp White Cheddar (hard). Place the tip of your knife directly in the Cabot cheddar and twist to make a few rough crumbles for texture. Guide your guests by placing the appropriate knife or spreader next to each cheese on your board. This will make grazing a lot less intimidating. No one likes to be the first one to dig in!
Pick up a variety of Volpi charcuterie meats. They have a 3-pack with a beautiful assortment of sliced Genoa salami, soppressata and coppa, you can also add Volpi sliced bresaola, Volpi genoa nuggets and Volpi sliced chorizo. After you’ve got your cheeses spaced out on the board, start to distribute your meats. Rule of thumb is 1-2 ounces per person. Step it up a notch by folding slices in half and then in half again to resemble a ‘salami flower’. It looks pretty and your guests will think that you really went that extra mile.
Behind all great cheese boards are gorgeous fruits and colorful veggies. Start with a handful of blackberries, a cluster of green grapes and a few fresh strawberries. Try to incorporate produce that is in season during the holidays, such as apples, winter pomegranate, persimmons and fresh sweet figs. Keep in mind that you are going for a variety of color as well as texture.
Small ramekins of olives, toasted chickpeas flavored with Frank’s RedHot seasoning blend, fig jam or honey can be added next. Don’t be afraid to move things around a few times to distribute the color on your board. I’ve been known to rearrange a bowl of olives 5-6 times until I find the perfect spot.
Finally, gather some of your favorite “fillers”. Some of my go-to fillers include Lesley Stowe’s Raincoast Crisps, dried apricots, salted pistachios, candied pecans and Ghirardelli Peppermint Bark. Fan out your Raincoast Crisps and fill in the gaps with whatever you’ve got hanging around in the pantry. Anything goes!
Last but not least- GARNISH. This is the most important step that will tie your work of art together. Fresh sage, sunflowers or a few sprigs of rosemary will do the trick. If you are creating a full table, decorate around the table with fall gourds, colorful Mums and fresh eucalyptus.
At the end of the day, the secret to creating a quick and beautiful board is to not overthink it. It may not look beautiful right away, but your masterpiece will come together as you go. Happy grazing!
Cheese 101 Recap:
- Begin by spacing out 3-5 cheeses on a 12-14” board or platter. Try to incorporate several cheeses of different texture, milk type and age. Cut into a variety of wedges, cubes, slices or crumbles.
- Add your meats. Folded salami, soppressata and prosciutto are a few favorites.
- Distribute fresh fruits and vegetables based on color. Try not to put the same colored items next to each other.
- Add in your small ramekins of olives, cornichons, fig jam or honey. Don’t forget to have small spoons, picks or honey dippers for easy access.
- Fan your crackers and sliced baguette around the edges of the board and in between ramekins. Avoid spots where they can easily slip off the side of the board.
- Fill in any gaps with your smaller sweet and savory accompaniments. This is the perfect time to add your crunchies, dried fruits, nuts and chocolates. The key is to group your items in little piles of different colors and textures.
- Garnish your masterpiece with fresh herbs or edible flowers. Cheese always tastes better after sitting out for 30 minutes so don’t rush your creativity. Have fun with it!
Alexandra Kamper
www.kamperskitchen.com